Ham and pineapple bean pot

4 Servings

Ingredients

Quantity Ingredient
2 cans Pinto beans (15-oz. each); drained and rinsed
15 ounces Black beans --drained and rinsed
15½ ounce Texas-style barbecue beans -with their liquid
20 ounces Unsweetened pineapple chunks
⅓ cup Prepared barbecue sauce
2 tablespoons Prepared yellow mustard
1 medium Onion; chopped
1 medium Green pepper; chopped
1 pounds Cooked cubed ham
2 tablespoons Red wine vinegar
Fresh ground pepper

Directions

1. In a 3-½ or 4 quart electric slow cooker, combine the beans, drained pineapple chunks, barbecue sauce, mustard, onion, green pepper, and ham.

Mix gently.

2. Cover and cook on the low heat setting 5-½ to 5 hours (the onion and green pepper will still be crunchy). Stir in the vinegar and season with pepper to taste.

Formatted by Lynn Thomas dcqp82a@.... Source: The Best Slow Cooker Cookbook Ever by Natalie Haughton. Lynn's notes: Made this 5-11-98; added 1 can corn and 10 oz. frozen lima beans to make it a one pot meal. Cooked on low for 6-½ hours and served with cornbread. This was an easy dish to make and tasted good--not too sweet.

Recipe by: The Best Slow Cooker Cookbook Ever Posted to TNT Recipes Digest by LYNN_THOMAS <LYNN_THOMAS@...> on May 12, 1998

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